This comfort food chili is a perfect low carb meal for a cold, wintry night!
1 tsp. olive oil
1 pound riced cauliflower
16 oz. vegetarian burger crumbles or cooked ground beef
2 10 oz. cans petite diced tomatoes with chiles, drained
8 oz. sour cream
2 cups Mexican blend shredded cheese
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
Mix taco seasoning ingredients and set aside. Add oil to large pan and cook over medium-high heat all liquid is absorbed. Add burger crumbles and seasoning and heat until heated through. Stir in tomatoes, sour cream, and cheese. Simmer until well blended. Top with sliced black olives, extra cheese, guacamole, or sour cream as desired.